I make Matthew breakfast every night for the next morning. This is what I usually make.
First saute some onions and peppers
pour in about 3/4 cup of egg beaters and add some salt and pepper
Take a wrap or burrito and place it on some plastic wrap, I use this kind
Slide the eggs onto the wrap
Throw on a few slices of pre-cooked bacon
Wrap it up burrito style
When you’re done wrap it up in the plastic wrap and stick it in the fridge til morning. Stick it in the microwave for about a minute and a half before eating
Printable Recipe
I woke up mid-morning today hungry (what’s new about that). A quick scan of the refrigerator contents led me to make egg pop-overs for brunch.
Here’s how.
Saute some onions in a bit of butter (or Brummel and Brown like I used)
Open a can of reduced fat crescent rolls
Fry up a few slices of center cut bacon (this is my favorite kind)
Squish the crescent rolls into muffin cups (I used the jumbo size muffin tin), and poke a few holes in the bottom
Chop up the bacon, put the bacon and onions in a bowl, add some egg beaters.
How much egg…well I don’t know,enough to fill up 4 jumbo muffin cups! I’d say maybe a cup and a half.
Add some salt and pepper, mix well and pour into the cups.
I overfilled mine a bit and the ran over during cooking…so a bit less full than you see here.
Sprinkle a bit of cheese on the top, I used low-fat mozerella, use whatever you like. I considered placing a blob of some garlic cheddar I had in the fridge in the center of each one, but decided against it, maybe next time.
I sat my muffin pan on a sheet pan, because I knew the were going to spill over due to their over-fullness… I was right!
Bake at 375 for about 35 minutes or until set. Pop out of the muffin plans and place on a plate
Enjoy!
